Description
Experience savory, tangy Sticky Korean BBQ Meatballs with a spicy gochujang glaze. Easy to make and perfect for weeknight dinner or party appetizer.
Ingredients
Scale
- Meatball Base:
- 1 lb ground pork (80/20 fat ratio for juicy meatballs)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Gochujang Glaze Essentials:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup low-sodium soy sauce
- 3 tbsp honey (or maple syrup)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- Finishing Touches:
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (toasted, for garnish)
- Optional Extras:
- Pinch of red pepper flakes (for extra heat)
- Quick-pickled cucumbers (for serving)
Instructions
- Get the Meatballs Ready:: Grab a big mixing bowl, you know, the one that’s probably hiding in the back of your cupboard. Toss in the ground pork, panko, egg, minced garlic (don’t skimp!), and grated ginger. Now, here’s where it gets a little messy but fun: get in there with your hands! Mix everything until it’s just combined. Don’t overmix, hon, or your Sticky Korean BBQ Meatballs will be tough, and nobody wants that. I always forget to wash my hands immediately after, leaving little meaty fingerprints everywhere. Oops!
- Roll ‘Em Up:: Now for the rolling! Take small portions of the meat mixture, about 1-inch in diameter, and roll them into cute little meatballs. I usually line a baking sheet with parchment paper first; it makes cleanup so much easier. I used to just plop them directly on the pan, and they’d stick like glue. Learn from my mistakes! You should get around 20-24 meatballs, depending on how generous you’re feeling. They should all look pretty uniform for even cooking.
- Bake or Pan-Fry:: You’ve got options! For baking, preheat your oven to 400°F (200°C) and bake the meatballs for 15-20 minutes, until they’re cooked through and slightly browned. If you’re pan-frying, heat a little oil in a large skillet over medium-high heat and cook them in batches, turning occasionally, until they’re nicely browned all over, about 8-10 minutes. I usually bake because it’s less messy, but pan-frying gives them a lovely crust. Just make sure they’re cooked through; no pink centers!
- Whisk Up the Gochujang Glaze:: While your meatballs are cooking, let’s make that glorious gochujang glaze! In a small saucepan, whisk together the gochujang, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. I always take a little sniff at this point; it smells so good, spicy and sweet. Make sure everything is well combined. This is where the magic happens, honestly. I’ve definitely burned a glaze or two in my day, so keep an eye on it!
- Simmer the Glaze:: Place the saucepan over medium heat and bring the gochujang glaze to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon, you know? Don’t let it get *too* thick, or it’ll be hard to coat the Sticky Korean BBQ Meatballs evenly. I always taste it here, adjusting for sweetness or spice, sometimes adding a tiny splash more vinegar if it needs it.
- Glaze and Garnish:: Once the meatballs are cooked and the gochujang glaze is ready, transfer the meatballs to the saucepan with the glaze. Toss them gently to coat every single one in that beautiful, sticky sauce. Oh, the smell at this point! It’s incredible. Serve your Sticky Korean BBQ Meatballs warm, garnished with a sprinkle of fresh green onions and toasted sesame seeds. They should look glossy and inviting, ready to disappear in seconds. Enjoy, friend!